Brassica oleracea as a functional crop: phytochemical potential and sustainable applications

Broccoli (Brassica oleracea var. italica L.), a biennial cool-season crop of the Brassicaceae family, originates from the Mediterranean region and is renowned for its exceptional nutritional qualities. Its increasing global popularity has been attributed to its bioactive compounds, particularly glucosinolates and their hydrolysis product, sulforaphane, which provide numerous health benefits. Sulforaphane demonstrates protective effects against metabolic diseases such as diabetes mellitus and severe conditions, including stroke, myocardial infarction, and cancer. Broccoli's low caloric and high fiber content makes it an ideal dietary component. Its by-products, often considered inedible (stalks, stems, and leaves), also have various sustainable applications. These include prolonging shelf life, the development of agrochemicals, the creation of nanoparticles, and the formulation of functional foods, beverages, and medicines, all at reduced costs. This review highlights broccoli's health-supporting attributes and phytochemical composition, emphasizing its potential as a functional crop. The study also explores the use of broccoli's postharvest residues in zero-waste solutions, highlighting their potential as eco-friendly alternatives with economic benefits for the food and agricultural industries. © 2025 Society of Chemical Industry.